300 g (12 oz) shortcrust pastry
8 - 12 thin escalopes of pork
3 rashers bacon
2 tbsp (25 g) 1 oz butter
1 lb (450 g) gooseberries, stewed with sugar to taste
1 pinch of nutmeg, cloves or mace
egg to glaze
salt and pepper
8 - 12 thin escalopes of pork
3 rashers bacon
2 tbsp (25 g) 1 oz butter
1 lb (450 g) gooseberries, stewed with sugar to taste
1 pinch of nutmeg, cloves or mace
egg to glaze
salt and pepper
method
1. Roll out the pastry and line a deep pie plate. Reserve enough for a lid.
2. Arrange the thin slices of pork and stewed gooseberries in layers, seasoning each layer with salt, pepper and spice.
3. Finish up with a layer of bacon slices.
4. Dot with butter. Cover with the pastry lid, glaze and bake at 220°C (425°F) mark 7 for 10 - 15 minutes, then reduce the heat to 180°C (350°F) mark 4 for a further 35-40 minutes.
2. Arrange the thin slices of pork and stewed gooseberries in layers, seasoning each layer with salt, pepper and spice.
3. Finish up with a layer of bacon slices.
4. Dot with butter. Cover with the pastry lid, glaze and bake at 220°C (425°F) mark 7 for 10 - 15 minutes, then reduce the heat to 180°C (350°F) mark 4 for a further 35-40 minutes.
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